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Tuesday, June 21, 2011

Summer salads are a favorite of mine...and also a WEAKNESS of mine. I try not eat them very often because I have a hard time knowing when to stop (I know, its all about will power but sometimes I just don't have any). I love potato salad, it reminds me of everything SumMeR!! and with the onset of the hot part of summer and all those reunions and family dinners its nice to know that this goes very well with "picnic/barbecue food". This potato salad is a "4 STAR" in my book, its so stinkin good!!! It's probably very similar to your favorite potato salad recipe...because it seems that all the recipes I've seen are very similar. I like it because its so versatile and simple. You can add to, or take away anything you want, as long as you have the potatoes and the mayo/salad dressing...you can call it a potato salad....but I will have to say that this recipe is my families favorite and I think it might become yours too.

Julie's Large Potato Salad

16 baked potatoes, set to cool in the refrigerator over night...then peeled

8 hard boiled eggs, cooled and diced

diced dill pickles

dill pickle juice

1 1/2 c. Mayonnaise (I prefer Best Foods or Western Family...but use what you like)

Dice cold potatoes and place in a large mixing bowl. Dice boiled eggs and add to potatoes. Dice dill pickles (amount depends on what you like and want, we like a lot, so we add a lot). Mix mayo and salad dressing with enough pickle juice to make a thin sauce...not watery, but thin. If you want more dressing, add more and continue to thin it with the pickle juice. Pour dressing over potatoes, eggs and pickles. Stir until well mixed and CREAMY. Chill before serving.

*I like to add the salt and pepper to the dressing when I mix it. This ensures that it gets spread throughout the salad, instead of just on some of it).